If you’re having your own party for the Royal Wedding, here are a few commemorative things to get you started.
David Berry Green on the wines of Nebbiolo
Douglas Blyde talks nebbiolo with David Berry Green, eighth generation family member and buyer of wines for eponymous wine and spirits merchant, Berry Brothers and Rudd – the oldest in the UK.
Egg-tastic treats for Easter
With Easter right round the corner, it’s time for Qin Xie to bring you a round up of some of the best Easter eggs out there.
Claude Bosi, Isabelle Legeron and biodynamics at Hibiscus
My lunch with Isabelle Legeron, at Claude Bosi’s two Michelin starred restaurant, Hibiscus, was a great experience, both interesting and enlightening. I had been invited to sample the pairing of some of the Biodynamic wines Isabelle has selected for the Hibiscus list, with the excellent organic dishes on the menu. So, what is biodynamic production?…
Sounds like the 70s at the Mall Tavern
Lord but the 70s were ugly. Truly the decade that fashion forgot. You only have to look at old TV footage of riots and other fun events to see horrors that would curdle your milk, and I don’t mean the coppers whacking hippies with truncheons either. The flared trousers the police were wearing should have been a sackable offence all on their own. The Mall Tavern loves the food style and serves it with flare(s)
Discover the Origin with Matt Tebbutt
This week Qin Xie was invited to a Discover the Origin masterclass with chef Matt Tebbutt of The Foxhunter in Nantyderry, Monmouthshire, where she learnt about the ingredients and cooked up a storm.
Ryvita revitalised
That funny nobbly stuff that promised 70’s slimmers ‘in the inch war, Ryvita helps you win’ hasn’t gone away. In fact it may be even due for a resurgence as Joanna Biddolph discovers in the company of Valentine Warner.
Fear of frying? The Tefal Actifry on test
We fried with the Airfryer now we fry with the Actifry, all in search of the Holy Grail of chips without the fat and mess. Does the Actifry do it? That would be telling so read on Macduff..
Imli cookery classes add spice in the kitchen
At Imli, an Indian tapas-style restaurant in Soho, executive chef Samir Sadekar has launched a cookery class to help the uncertain get to grips with cooking Indian food, including using Indian spices. So I Joanna Biddolph whizzed up Wardour Street with a spring in her step on what was an unusually lovely morning, keen to test her taste buds.
Butchery in the city
With news of the fourth National Butcher’s Week (13-20th March) arriving in Qin Xie’s Inbox, she had an epiphany. She should, and need to, learn about those cuts of meat by exploring some of the best butchery classes right on her doorstep. After one or two train/tube/bus rides, that is.